Food Engineering Reviews最新文献

3D (three-dimensional) food printing has emerged as a transformative technology, offering exceptional adaptability and customization across various industries. This review explores its potential to enhance environmental sustainability by minimizing food waste, improving portion control, and promoting eco-friendly practices. Key technological foundations, such as rheological assessments for material flow optimization, colorimetric analysis for accurate color representation, and advanced material handling techniques for consistent texture and nutrition, are critically examined. Moreover, it highlights the synergy between mechanical precision, algorithmic control, and material science, illustrating how these elements collectively ensure adherence to high-quality and safety standards in food engineering. The study also reviews 3D food printing technologies, methods, materials, and applications, emphasizing the pivotal role of customization in addressing diverse dietary, cultural, medical, and aerospace needs. A SWOT (strengths, weaknesses, opportunities, and threats) analysis evaluates the current capabilities and limitations of the technology, identifying challenges and future prospects. This comprehensive analysis underscores the potential of 3D food printing to revolutionize food production, offering valuable insights for researchers, practitioners, and policymakers.

The field of probiotics has garnered significant attention due to their potential health benefits, such as enhancing gut health and immune response. The effective delivery of probiotics through microencapsulation is crucial due to the sensitivity of probiotics to environmental stresses. Mathematical modeling offers profound insights into the growth, survival, inactivation, and release dynamics of microencapsulated probiotics, providing a basis for optimizing formulation and predicting behavior under various conditions. Although some of these subjects are cross-sectionally imported from the field of drug delivery, there are no specific papers that comprehensively discuss the mathematical modeling of probiotic microencapsulation from production to delivery. Thus, this paper aims to review the current landscape of mathematical models utilized in the microencapsulation of probiotics in different timelines, including cell culturing, microencapsulation process, storage, and delivery in the gastrointestinal tracts. Predictive microbial models, empirical reaction models, and drug release models were highlighted in each activity. In addition to the principles and equations, recent studies on the application of kinetic models for probiotics and their microcapsules were summarized and discussed. The review emphasizes the necessity of a mathematical approach for the comprehensive understanding of microencapsulated probiotics, combined with insights into food chemistry, microbiology, and engineering, to innovate and advance the application of probiotics for health improvement.

Physical drying is an emerging technology praised for its energy efficiency, environmental friendliness, and ease of control. However, advancing this technology requires a deeper understanding of the underlying physics. Currently, the principles of physical drying and its interactions with food are not well understood, and uneven drying remains an issue. This paper reviews the physical principles of the interaction between physical fields and food during the drying process, the application of physical fields in drying, and the theoretical models of physical field drying. It summarizes the main causes of physical rmity and the process of optimizing physical fields through numerical simulation methods. It explores the principles and models of multi-physical field hybrid drying and their enhancement of drying performance. Physical field drying is superior to traditional drying mainly because physical fields utilize mechanical waves, electromagnetic waves, and electric fields to act on both the interior and exterior of food, enhancing heat and mass transfer to achieve improved drying effects. A thorough understanding of physical field drying principles and theoretical models helps us comprehend various physical phenomena in physical field drying while optimizing and accelerating the drying process. The non-uniformity issues in physical fields can be resolved through numerical simulation methods to optimize physical field parameters and design. Finally, physical fields can compensate for their respective deficiencies through physical field combinations, further improving the drying effect of food.

For more than a century, the dairy industry has used high-pressure homogenization for size reduction of fat globules. The prevailing break-up mechanism, turbulence, has been thoroughly investigated and the equipment continuously optimized thereafter. However, the high-pressure homogenizer is also used in size reduction of plant cell structures, for example in production lines of plant-based beverages, fruit and vegetable juices and ketchup. This review will provide a scientific basis for homogenization of plant-based materials with focus on break-up mechanisms. A cross-study comparison shows that different raw materials break in different ways, e.g. individual cells breaking into cell wall fragments and cell clusters breaking into smaller cell clusters. In general, raw materials which after intense premixing exist as cell clusters are more difficult to break than raw materials existing as individual cells. The resistance to break-up also appears to follow ‘raw material hardness’, where harder raw materials, e.g., parsnip and almond, are more difficult to break than softer raw materials, e.g., strawberry and orange. It can also be concluded that the initial particle size is of large importance for the size after high pressure homogenization. It is concluded that little is known about the break-up mechanism(s). Much does, however, point towards the mechanism being different from that of emulsion drop break-up. Suggestions for future studies, both regarding fundamental understanding (e.g., cell strength and breakup, HPH mechanistic studies and break up visualisations) and industrial applications (e.g., energy optimal operation, device design and wear) are provided.

Food drying is a critical process in food preservation, directly impacting the quality, energy consumption, and environmental sustainability of the final product. Traditional optimization techniques, while useful, often fall short in addressing the complex, nonlinear, and multi-objective nature of food drying. Nature-inspired algorithms, which mimic biological, chemical, and physical systems, have emerged as powerful tools for optimizing these processes, demonstrating superior performance in handling multiple parameters and conflicting objectives. This review critically examines the application of various nature-inspired optimization approaches in food drying, including artificial neural networks, genetic algorithms, particle swarm optimization, and non-dominated sorting genetic algorithm II. The review highlights the theoretical underpinnings of these algorithms, their specific applications in food drying, and the advantages and limitations of each method. Recent case studies are also discussed to illustrate the practical implementation of these techniques in improving product quality, energy efficiency, and environmental impact in food processing plants. The findings highlight the potential of integrating these advanced optimization algorithms into computer-integrated manufacturing systems, driving the food drying industry toward more sustainable and cost-effective practices. Additionally, the scalability of these methods for industrial applications is critically evaluated, identifying practical barriers and suggesting pathways for future research. This comprehensive review aims to serve as a valuable resource for researchers and practitioners interested in the latest developments in food drying optimization, providing insights that are both broad and deep, suitable for a multidisciplinary audience.

This study explores the enhancement of quality traceability in the food processing industry through the integration of modern digital tools, specifically blockchain technology. By combining a thorough literature review with the analysis of real-case studies, the research investigates current digital trends and their practical applications in the food processing sector. The findings show that blockchain-based approaches significantly improve supply chain transparency and quality management. Despite the potential benefits, the study also identifies challenges in practical implementations, such as resistance to adoption and the need for substantial investment in digital infrastructure. The research highlights the limited cultural attitude within the industry towards the comprehensive adoption of these modern tools, with their usage mostly confined to isolated case studies rather than a structured, widespread experimental orientation. Practical implications include providing businesses with guidelines for implementing digital tools to enhance quality traceability and management. Social implications underscore the critical role of these tools in meeting societal demands for food safety and transparency, particularly regarding information on raw materials, processing, and preservation methods. Thus, this paper offers a comprehensive overview of the use of blockchain and other digital tools to improve quality traceability in the food processing industry, contributing valuable insights and guidelines for future implementations.

Grain legumes such as pea, faba bean, lupin and soybean are an important protein source for the production of plant-based foods and thus facilitate the protein transition. For many food applications, the proteins are first isolated using conventional wet methods that are resource intensive. Dry fractionation processes are therefore developed to facilitate a more sustainable protein transition. This review discusses the status of dry fractionation of grain legumes to produce protein-rich ingredients for food production and how the use of these dry-enriched ingredients could be further enhanced. Dry fractionation includes dry milling and dry separation technologies which are first briefly described. There are different strategies to further improve the separation, which include pre-treatments and improving powder bulk behaviour. Pre- and post-treatments not only improve the functional properties of dry-enriched protein ingredients but also enhance the nutritional value of the ingredients and minimize off-flavours. Opportunities still exist to further optimise dry fractionation techniques and pre-treatments to increase the purity and yield. Finally, the use of dry-enriched fractions should be accelerated by development of 1) functionality-driven ingredient formulation strategies and 2) new physical post-modifications and food fermentation strategies to enhance functionality, nutritional value and taste of the ingredients to prepare attractive food products.

Artichoke (Cynara cardunculus var. scolymus) is a traditional component of the Mediterranean diet, and an important source of bioactive and nutritional compounds (phenolic compounds, inulin, dietary fiber, vitamins, minerals, etc.). However, an important amount of artichoke by-products is discarded during industrial processing, whose waste represents a rich source of bioactive and nutritional compounds. A current trend for food engineering is the valorization of these rich plant by-products to contribute to the circular economy model and resource optimization. However, the edible part of the artichoke and its by-products have different compositions and behave differently when subjected to several food manufacturing operations. This behavior has not been deeply studied in many cases and especially for artichoke by-products. To contribute to that, the first part of this review deeply reviewed the bioactive and nutritional profile of artichoke by-products, as well as its comparison with the artichoke edible part. In the second part, we reviewed the effects of industrial operations (conditioning, transformation, preservation) on the bioactive and nutritional compounds of artichoke by-products and edible parts. Therefore, we hope that this review will be a valuable tool for food engineering to develop new processes for the conservation and revaluation of these important bioactive and nutritional compounds, both from the edible part of the artichoke and its by-products.

This review article explores the significant role of in silico simulations as complements to in vivo and in vitro experiments, particularly in enhancing our understanding of gastric flow, digestion, and drug dissolution. By synthesizing decades of research on numerical stomach models, this paper highlights the profound impact computational fluid dynamics (CFD) and other simulation techniques have on elucidating the influence of gastric motility and the physical properties of stomach contents on nutrient absorption and drug release. These simulation studies provide more detailed information for us to advance our understanding of drug delivery in stomach and to support the formulation of functional foods tailored for specific metabolic health requirements. Additionally, these models offer valuable forecasts that aid in refining surgical methods and therapeutic approaches, especially for managing conditions such as gastroparesis. By advancing our fundamental understanding of digestive mechanisms, in silico studies contribute significantly to the development of innovative treatments and the enhanced management of gastrointestinal disorders, underscoring the transformative potential of computational tools in nutritional science and biomedicine.

Pectin, a versatile biopolymer found in plant cell walls, is crucial in the food, pharmaceutical, and cosmetic industries due to its gelling, thickening, and stabilizing properties. As demand increases, efficient and sustainable extraction methods are essential to maximize yield and quality from agro-industrial byproducts. This review critically evaluates and compares conventional and emerging pectin extraction techniques, focusing on their potential to enhance yield and quality while promoting sustainability. The synthesis of data includes traditional methods (acid and enzymatic processes) and novel assisted extractions such as Microwave (MAE), Ultrasound (UAE), High Hydrostatic Pressure (HHP), Manosonication Extraction, Radio Frequency, Electromagnetic Induction Heating, High-Speed Shearing, Deep Eutectic Solvents (DES), Subcritical Water (SWE), Ohmic Heating, Pulsed Electric Fields, Moderate Electric Fields and Induced Voltage (IVAE). The analysis encompasses yield, quality parameters, processing time, and environmental impact. Results indicate that modern extraction methods outperform traditional techniques in terms of yield and quality. Notably, MAE and UAE achieve similar yields in less time compared to traditional methods, while HHP and IVAE methods produce pectin with enhanced gelling properties. DES and SWE extractions emerge as environmentally friendly alternatives, utilizing biodegradable solvents. Despite their advantages, these innovative techniques face challenges such as high initial costs and the need for precise parameter control. This review underscores the transformative potential of these methods in pectin production, offering both performance enhancements and environmental benefits. Future research should prioritize scaling up these techniques for industrial applications, optimizing process parameters, and conducting comprehensive techno-economic analyses to balance efficiency, quality, and economic viability.